I roasted up some of the squash from yesterday’s photo session and made squash soup. There is a reason most squash soup recipes call for butternut squash. Winter squashes are all hard to hack up into manageable sized bits, but at least a butternut squash has a fair amount of edible flesh inside. Dumpling squashes, while cute and pretty, have a much higher work-to-flesh ratio. There’s hardly any squash in there at all once you get the seeds out! (The dumpling squash does taste good, so the soup came out fine — it was just more work for less soup.)
Anyway, I hacked up the squash (I cheated by microwaving it a bit to soften it up), then tossed it with olive oil, salt & pepper, and sage, and roasted it at 400 degrees until the edges turned nice and brown. Combined the roasted squash with a carrot (mainly for color, since dumpling squash are yellower than butternut), some sauteed onion, chicken broth, and assorted spices. After a quick twirl in the blender and a sprinkling of roasted pumpkin seeds, the result is — lunch!